These are the world’s best vegan brownies, complete with a crisp top and a rich, fudgy center. You’ll love how these tasty chocolate brownies are gooey in all the right places! I use applesauce and coconut oil in this recipe to make my brownies chewy on the inside. There’s even an option to make them gluten free! Make these ultimate brownies today and enjoy the deliciousness for yourself!
I’m on a mission to show that good vegan eats can include delicious and tasty foods like my new favorite, these Best Vegan Brownies. I call them “best” because, well, in my book that’s what they are, the ultimate best brownies!
These cocoa brownies are made with Dark Chocolate throughout. That’s amazing, because A recent study shows that including dark chocolate can be beneficial for your heart. That’s good news for these simple, moist brownies…and for those of us who get to eat them.
How to Make Vegan Brownies
To make veggie brownies from scratch, first melt the choc chips with vegan butter and coconut oil in a microwave. Stir it all together and then set aside.
Add the applesauce, sugar, flaxseed, cornstarch, plant-based milk, vanilla, and water. Stir these all together and then set aside. Use whatever plant-based milk you like (such as soy milk), but I use almond milk.
Next, combine the dry ingredients, including flour, cocoa powder, and salt.
Finally, combine the dry ingredients in another bowl and then add that along with the chocolate chips in the wet ingredients. Stir until just combined.
Once those chocolate chips are stirred into the batter, simply pour it into a prepared pan and bake.
This recipe makes a generous serving of vegan brownies. You can reduce it by half and bake it in a square baking pan if you prefer a smaller batch.
I have experimented with adding a frosting to these homemade brownies, but they’re plenty sweet on their own.
Does this recipe taste like coconut oil?
I get this question a lot. I have tested several ingredients in this recipe to achieve what I consider to be the best ever vegan brownies. The thing is, brownies are a high fat type of recipe. That’s how you get the super fudgy consistency.
I experimented with using half vegan butter and half peanut butter, but in the end, coconut oil won out at delivering the best brownie consistency. But does it leave the brownie tasting like coconut?
The answer is no. The trick, however, is to use extra virgin coconut oil. It’s been refined more and one of the results is to remove that coconut flavor. That said, if you don’t have EV coconut oil available, the flavor of the chocolate in this recipe should result in only mild coconut flavor at the very most.
Vegan Brownies with Applesauce
I use apple sauce in this brownies recipe to serve as both an egg replacer and to add more moisture to the brownies. I always use unsweetened applesauce in my baked goods to help add moisture, tenderness, and just a hint of flavor.
Should I use a glass or metal pan?
Use whatever you have on hand but there will be a difference. The metal pan will create a crisper edge. If you choose a glass pan, you may want to cook it a few extra minutes to make sure it’s done all the way through.
How do you substitute eggs in brownies?
It’s easy to makes these vegetarian brownies with no egg. Here are some of my favorite options:
- One tablespoon ground flaxseed combined with three tablespoons water is equal to one egg
- One-quarter cup applesauce equals one egg
- One-quarter cup mashed sweet potatoes works wonders as an egg replacement in brownies.
To get the quantity right, a batch of brownies to fit a 9 X 13 inch dish requires 3 eggs. I don’t like to add that much flaxseed to a recipe so that’s why I call for a combination of both applesauce and ground flaxseed.
How do I cut brownies without tearing them?
First, be sure to let these brownies cool before cutting. They come out of the oven thick and hot and can be a little crumbly as a result. They will become more firm as they cool.
Second, I recommend keeping a cup of hot water and a paper towel next to the brownies when you’re cutting them. Using a butter knife, dip the knife in the hot water and then cut the brownies. I find the brownies cut like butter when using this technique.
Alternatively, you could refrigerate or even freeze the brownies (not until frozen, but just long enough that they firm up) and then slice.
How long do Vegan Brownies last?
Vegan brownies can last up to a week when stored in an airtight container. You can also leave them out at room temperature for up to 3 days in a sealed container.
To freeze, allow vegan brownies to cool completely and then slice. Place individual slices on a tray and place the tray in the freezer. Once the brownies have frozen, transfer to a freezer bag. They will last one month in the freezer when stored properly.
Can these brownies be gluten free?
You can make these brownies gluten free by substituting gluten free baking mix in place of the flour listed in the ingredients below.
How can you make these brownies more healthy?
It’s a good idea to keep an eye on health when you’re making your meals and desserts. As the recipe stands currently, it has 278 calories per brownie. You can substitute Swerve for the sugar (1:1) works great.
In addition, you can use mashed avocado in place of the vegan butter. Simply cut an avocado in half, remove the pit and scoop out the flesh. Then mash it in a bowl.
Love Vegan Chocolate Desserts?
Me too! Be sure and check out my Vegan Chocolate Wacky Cake recipe. It’s a go-to favorite because it’s so easy to whip up any night of the week! You’ll also get a kick out of my Vegan Chocolate Chip Cookies!
Speaking of easy, you’ll love these Easy Vegan Chocolate Croissants for a random weekend breakfast! You may also want to try my Vegan Black Bean Brownie recipe if you’re looking for a healthier version.
Finally, my Vegan Chocolate Sheet Cake recipe is so seriously good! I adapted it from my mom’s recipe she’s used for years. We LOVE it!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
- 1 1/4 cups dairy-free chocolate chips , divided
- 1/2 cup vegan butter , cut into cubes
- 1/2 cup extra virgin coconut oil
- 1/2 cup applesauce
- 2 cups granulated sugar
- 1 tablespoon ground flaxseed
- 2 tablespoons cornstarch
- 1 cup plant-based milk
- 4 tablespoons water
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- Preheat oven to 350 F degrees. Lightly grease a 9×13 baking dish.
- In a large, microwave-safe mixing bowl, combine 3/4 cup chocolate chips, vegan butter, and coconut oil. Cook for 1 minute. Set aside until the chips have melted. Stir to combine.
- Add the applesauce, sugar, milk, water, cornstarch, ground flaxseed, and vanilla. Stir to combine. Set aside.
- In a separate bowl stir together the flour, cocoa powder and salt. Pour the flour mixture into the bowl with the chocolate ingredients along with remaining chocolate chips. Stir until just combined. Do not over mix.
- Spread the batter into the prepared baking dish. Bake 40 – 45 minutes. For more gooey brownies, remove from the oven at 40 minutes. Otherwise cook for 45 minutes.
- Let the brownies cool completely before slicing.